Sundubu: Koreaanse hotpot met zachte tofu
Sundubu is een pittige Koreaanse hotpot met zachte tofu en zeevruchten in een kimchi-bouillon, op smaak gebracht met Kikkoman Kimchi Chilisaus en Sojasaus. Werk af met kaas en ramennoedels.
Ingrediënten
Voedingswaarde (per portie):
1.820 kJ / 435 kcalVoorbereiding
Stap 1
1 onion – 1 courgette – 1 bos(je) spring onions
Slice the onion and cut the courgette into 1 cm thick rounds. Thinly slice the spring onion diagonally.
Stap 2
2 tl Kikkoman Geroosterde Sesamolie – 150 g kimchi – 800 ml water – 2 el Kikkoman Natuurlijk Gebrouwen Sojasaus – 3 el Kikkoman Pittige Chilisaus voor Kimchi – 400 g frozen seafood mix
Broth:
Heat the Kikkoman Sesame Oil in a large pot. Add the kimchi and stir-fry until fragrant. Stir in the onion from Step 1, water, Kikkoman Soy Sauce and Kikkoman Kimchi Chili Sauce and bring to the boil. Add the frozen seafood mix and simmer until cooked through.
Stap 3
400 g soft tofu – 150 g mixed mushrooms (shimeji, enoki or similar mushrooms) – 4 eggs – Red chilli, shredded, to taste
Gently break the soft tofu into large pieces and add to the broth from Step 2. Add the courgette from Step 1 and mixed mushrooms. Cook until the vegetables are tender. Crack the eggs directly into the broth and cook to your liking. Add the spring onions from Step 1 and simmer briefly. Top with the shredded red chilli to taste.
Stap 4
80 g instant ramen noodles – 30 g shredded cheese
Finish with ramen: Break the instant ramen noodles into the remaining broth and cook until tender. Top with shredded cheese, if desired, and serve immediately.
Tip
Als er verse zeevruchten verkrijgbaar zijn, vervang dan de mix van diepgevroren zeevruchten door 500 g verse venusschelpen of mosselen voor een rijkere, meer authentieke smaak.
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1 onion – 1 courgette – 1 bos(je) spring onions
Slice the onion and cut the courgette into 1 cm thick rounds. Thinly slice the spring onion diagonally.
2 tl Kikkoman Geroosterde Sesamolie – 150 g kimchi – 800 ml water – 2 el Kikkoman Natuurlijk Gebrouwen Sojasaus – 3 el Kikkoman Pittige Chilisaus voor Kimchi – 400 g frozen seafood mix
Broth:
Heat the Kikkoman Sesame Oil in a large pot. Add the kimchi and stir-fry until fragrant. Stir in the onion from Step 1, water, Kikkoman Soy Sauce and Kikkoman Kimchi Chili Sauce and bring to the boil. Add the frozen seafood mix and simmer until cooked through.
400 g soft tofu – 150 g mixed mushrooms (shimeji, enoki or similar mushrooms) – 4 eggs – Red chilli, shredded, to taste
Gently break the soft tofu into large pieces and add to the broth from Step 2. Add the courgette from Step 1 and mixed mushrooms. Cook until the vegetables are tender. Crack the eggs directly into the broth and cook to your liking. Add the spring onions from Step 1 and simmer briefly. Top with the shredded red chilli to taste.
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